Keto Lemon Meringue Pie
A crustless dessert made of lemon curd and meringue
Servings: 2
Ingredients
- 6 egg yolks
- 5 tbsp butter or ghee
- 2 tbsp erythritol/stevia blend sweetener adjust to personal preference
- 1 lemon, juiced and zested
- 2 or 3 egg whites have at room temperature for best results
- 1 tsp erythritol/stevia blend sweetener adjust to personal preference
- 1/4 tsp cream of tartar
Instructions
- Combine in a saucepan the egg yolks, butter or ghee, 2 T sweetener, lemon zest, and lemon juice.
- Over medium heat, stir the mixture until it begins to thicken.
- When the curd coats a spoon and begins to pull away from the bottom and sides of the pan with stirring, remove from heat.
- Strain out lemon zest and lumps with a jelly strainer to leave a smooth curd.
- Pour the curd into 2 individual ramekins or an 8-ounce baking dish.
- Refrigerate for at least 3 hours, until completely cooled.
- Just before serving, use a hand mixer or stand mixer to whip two to three of the reserved egg whites with 1 teaspoon of sweetener and the cream of tartar. Beat until stiff peaks form.
- Spoon or pipe beaten egg whites onto the top of the lemon curd.
- Place under a low broiler until meringue is browned. Watch carefully, as this goes very quickly!
- Serve immediately, or hide in the schoolroom and eat both servings yourself.